Ingredients

• 4 tbsp apricot jam
• ¼ pt / 150ml apple juice
•   salt
•   freshly ground black pepper
• 4 pork loin chops, boned
• 4 canned apricot halves, drained and sliced
• 1 small Cox's apple, cored and sliced
• 2 tsp lemon juice

Method

1. Put 2 tbsp jam, 3 tbsp of the apple juice plus seasoning into a pan and heat gently until melted.
2. Brush both sides of each pork chop with the jam mixture, place on a grill rack and grill for about 7 minutes on each side, basting frequently.
3. Meanwhile, place the apricot and apple slices in the pan with the remaining apple juice and lemon juice. Simmer for about 2 minutes then remove with a draining spoon and reserve.
4. Add the remaining jam to the apple juice, season again and boil for 3 minutes until slightly reduced.
5. When pork chops are cooked, remove from grill rack and make a horizontal slice through the meat to form a pocket. Fill each pocket with alternate apple and apricot slices.
6. Serve hot with the sauce spooned over.

Notes